So today’s inspiration comes, firstly, from golden zucchinis and pumpkins in the garden. I’ve had lots of fun playing with both of these gorgeous fruits this autumn, but I’ll admit I was starting to feel a little bit bored of them. Then I saw Matthew Kenney’s drool-worthy Golden and Green Canneloni over at G Living and, viola, I was suddenly excited about golden zucchini again! What a miracle to have such special fruit growing in my own backyard! I didn’t really follow Matthew’s recipe, just kind of took his general idea and ran with it, using whatever I had on hand to make my own version. This was a pinch-dash-handful-drizzle kind of recipe, no measurements as such: a few slices of mandolined golden zucchini for the canneloni shell, layered with thick slices of luscious farmer’s market tomatoes, a simple pesto of basil and rocket from the garden pulsed with a handful of walnuts, a bit of garlic, pinch of salt and drizzle of walnut oil, and an impromptu cheese made with cashews, nutritional yeast, lemon juice, a pinch of salt and a dash of water. Here’s the result, which was oohed and aahed over and then gobbled up hungrily by J and myself:
With the canneloni we also enjoyed a nice big green salad with rocket and ruby chard from the garden, a bottle of quite drinkable but ultimately immemorable red (I think it was Shiraz Grenache Viognier?) from Organic Vignerons Australia, and a couple of little mugs of my spiced-up version of Pumpkin Pie in a Bowl from Gina at Choosing Raw. Gina’s recipe combines carrot juice, butternut, avocado, stevia, cinnamon and nutmeg for a sweet, creamy bowl of yumminess. I prefer my soup a bit more savory so I added some turmeric, a bit more himalayan salt, and a nice big pinch of cayenne (and then another pinch of cayenne). It was pretty spicy, and very orange. Definitely a big beta carotene kick!
So happy to be inspired again! C’mon nature and raw chefs of the world, what are you gonna throw at me next?
